The most popular Indian favourite delicacy Butter chicken or murgh makhani step by step recipe. So watch & learn how to make butter chicken at home. This video is also a reminder on the single most important ingredient in every kitchen “Fun”. 

WHAT IS BUTTER CHICKEN?

Murgh makhani or Butter chicken is a popular dish around the world, originating from India Delhi. it is chicken cooked in mildly spiced tomato gravy.  

INGREDIENTS

Chicken marinade

1 kg chicken tights
150 g full fat yogurt
50 g fresh ginger
50 g garlic
40 g water
3 g salt
3 g turmeric
2 g coriander
1 g kasuri methi
2 g chili powder
2 g orange red powder
5 g mustard oil


Final Stage

50 g butter
50 g ginger garlic paste
2 g chili Powder
1 g kasuri methi powder
2 g coriander powder
1 g turmeric powder
100 g fresh cream
5 coriander leaves
2 g honey

The gravy

300 g onions
500 g tomato
50 g butter
2 g cardamon
4 bay leaves
3 g salt
3 cinnamon sticks
200 g fresh raw cashews
300 g water

METHOD OF COOKING
Step 1

Let’s start by making the ginger garlic paste. In a blender place the peeled ginger and garlic with a little water and blend until the mixture forms a smooth puree.

Step 2

Marinate the chicken tights with yoghurt, ginger garlic paste, salt, Turmeric powder, coriander powder, Kasuri methi powder, chilli powder and mustard oil. Refrigerate for at least 3 to 4 hours. Overnight works best.

Step 3

Slice two equal potato into a big rectangular shape. String the marinated chicken pieces onto skewers while adding the potatoes into both corners.
The purpose of placing the potato into the border is to prevent the chicken from touching the surface. It will help the chicken to cook evenly. Bake the marinated chicken in the Conviction oven on 180 c for 10 minutes then set aside.

Step 4

Place the raw cashews in a small bowl and cover with water by 2 inches, soak at room temperature up to 4 hours and place in the refrigerator.

Step 5

Let’s prepare the gravy, in a pan on medium heat add the butter with sliced onions, tomato, fresh cardamon, bay leaves, cinnamon sticks, salt, fresh raw cashews and more or less water upon desired consistency. Mix and cook until the tomato puree becomes thick for about 5 to 10 minutes. Using the hand mixer blend the mixture until it forms a creamy and smooth gravy texture.

Step 6

In a pan on medium heat add the butter, ginger garlic paste, Chili Powder, Kasuri methi powder, Coriander powder, Turmeric powder, the tomato gravy and the baked chicken. Simmer for about 5 minutes and remove from the heat. Finalize by adding little fresh cream on the gravy and garnish with the cilantro leaves. Serve with naan bread, long grain rice, or paratha bread.

DID YOU MAKE THE RECIPE?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #marcabed

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